RECIPE: Stuffed Pesto Mushroom Appetizers

This is a simple appetizer to make with your broiler or a grill (using a veggie grill tray). Its a great way to use left over pesto sauce and that little bit of left-over ricotta after making a lasagna. That's actually why I came up with the recipe!

Pesto Mushrooms

1 lb. whole button mushrooms, cleaned and stalks removed
1/2 cup prepared pesto
1/2 cup ricotta cheese
3 Tbsp. olive oil
2 cloves crushed garlic
1/4 shredded mozzarella cheese

Mix 2 cloves crushed garlic with the olive oil and coat the mushroom caps thoroughly. Grill (or broil) "caps down" for 3-5 minutes until edges are brown. Then take off the grill and stuff with the pesto mixture until filled. Sprinkle mozzarella over each and finish cooking the caps until all brown (about 5 more minutes or so, depending on your grill temp.) Serve warm. (if you run out of mixture, its pretty easy to mix more-its even amounts of ricotta and pesto. Sometimes if your mushrooms happen to be large, you may run out.)

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